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Monday, April 03, 2006

Refreshing soup...

Tonight's dinner, Asian Chicken Noodle Soup, was a quick-to-make light soup to enjoy outside on the patio as the temperature has started to rise out here in Phoenix. The base flavors of garlic, ginger and lemongrass are lightly sauteed before the chicken broth and water is added to intensify their essence. As it comes to a boil, angel hair pasta and diced chicken breast are added and allowed to cook for about 5 minutes. Once the time is up, the pan is set aside and allowed to sit off heat to finish cooking the pasta and to let the flavors meld.

The broth has a refreshing, silky and light lemon-y taste from the lemongrass with just the right amount of bite from fresh ginger and the red chile. The original recipe says it serves 8, but I plated it into 3 portions for a main dish.